About four years ago, I received an email from one of my readers. She explained in great detail, that she had used my Gluten-Free Multi-Purpose Flour for years, but was recently told she needed to cut out rice and potato from her diet. What followed shocked me—emails started pouring into my inbox with similar messages.
I wonder all the time if this will ever happen to Isaiah, too. Does overeating a single ingredient cause our bodies to eventually reject it? I try to teach Isaiah and Chiara the wise and humble everything-in-moderation rule—not just in eating, but in life. I learned all too well 10 years ago when Isaiah was first diagnosed with gluten and dairy intolerances that food can heal—and hurt. Ultimately, it is our responsibility to know how certain foods affect the health of our bodies and to feed it the best we can.
This is what fueled my quest to go one step beyond my gluten-free flour blend and develop a grain-free flour blend. I started with a grain-free flour I was familiar with because of my Italian roots—chestnut flour, which has a deliciously sweet, nutty flavor. Then, I balanced that out with almond flour, tapioca starch, arrowroot flour and Himalayan salt—all of which would help balance out the flour and starch properties and also make my grain-free blend paleo.
What followed was a mess of trials and errors, lots of failed recipes and flour dust all over my kitchen for months. I’m sharing this recipe, which makes 1 pound of flour, today so that if you need or want to eat grain-free, you can. To start, here’s my recipe for paleo, grain-free double ginger crinkle cookies—just in time for the holidays.
¼cupgrass-fed unsalted butter or organic non-hydrogenated shorteningat room temperature
½cupmaple sugarplus more for coating
1large egg white
1cup paleo baking flour or Cooking for Isaiah Gluten-Free Multi-Purpose Flour
1teaspoonfreshly grated ginger
Make the paleo baking flour: In a large bowl, whisk together the chestnut flour, tapioca starch, almond flour, arrowroot flour and salt.
Make the cookies: Using a handheld electric mixer, beat together the butter, sugar, egg white and molasses on high speed. In a medium bowl, whisk together the flour, salt, baking soda, cocoa powder, cinnamon, ginger and grated ginger. Add the flour mixture to the butter mixture and fold to combine. Cover and refrigerate the cookie dough for 30 minutes.
Preheat the oven to 350° and line a baking sheet with parchment paper. Place some sugar in a small bowl and using a 1¼-inch ice cream scoop or a teaspoon, drop the dough into the sugar and toss to coat; place about 1 inch apart on the prepared baking sheet. Bake until the tops are crackly and the edges are set, 10 to 12 minutes. Let cool completely on a wire rack.